Panzanella Salad - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 15

Cook Time 15

Resting Time 20

Total Time 50

▢ 6 cups (6 ounces, 180g) 1-inch bread cubes crusty, medium-dense bread such as sour dough, French, or Italian
▢ 2 tablespoons olive oil extra virgin
▢ 1 pound tomatoes cut into ½-inch pieces
▢ 2 tablespoons coarse kosher salt or 1 tablespoon of table salt
▢ ½ red onion thinly sliced, or use 5 sliced green onions
▢ ½ cup packed fresh basil leaves coarsely chopped
▢ 8 ounces fresh mozzarella pearls sliced if desired

Preheat the oven to 350°F/180°C.
Add the tomatoes to a colander fitted onto a bowl, and salt them with two teaspoons of coarse salt . Allow them to sit for 10-15 minutes to “sweat”.
Add bread to a rimmed baking sheet, drizzle with olive oil and toss until coated. Bake for 15 minutes shaking twice until the bread is crisp but not browned (we are not making croutons). Allow to cool before adding to the salad.
To make the viniagrette, whisk the olive oil, vinegar, dijon mustard, minced garlic, salt, and pepper in a bowl along with the tomato juice that was produced when sweating the tomatoes. You can also add the ingredients to a jar with a lid and shake until it's well mixed.
In a bowl, combine the tomatoes, with cooled bread, red onion, mozzarella pearls, and basil. Dress the salad and gently toss.
Allow the salad to sit for 20 minutes before serving tossing once or twice to help the bread absorb the dressing.

To store: Leftovers can be stored in the fridge for up to two days. For best taste and texture, enjoy your Panzanella salad the same day that you make it.
This recipe serves six people as a side dish and 2-3 as an entree.
Fresh mozzarella pearls can be left whole, or sliced if you like. A larger ball of mozzarella can also be used, just cut it into bite-sized pieces.
Other vegetables and toppings can be added. Try corn, peaches, sunflower seeds, pitted olives, shaved parmesan, or anything else you can imagine.
Fresh bread or day-old bread is best in this recipe. Stale bread will be tough and leathery.
Salting the tomatoes intensifies their flavor, and helps draw the moisture out. Save that liquid to add to the dressing.
Drying out the bread cubes is key to getting the texture of this salad right. Don't cook them for too long though, or you'll end up with crunchy croutons.